Buckwheat soup

Hearty, healthy and nutritious soup. Buckwheat soup is often found on the menu of many families. It can be called an everyday dish; some people prepare it as a dietary option. In this article we tried to collect 10 different recipes for this soup.

How to cook buckwheat soup with chicken?

Buckwheat is valuable and healthy; a large number of dishes are prepared from it. Buckwheat soup with chicken is perfect for a hearty family lunch. This everyday dish is not only filling, but also delicious.

1. 
   How to cook delicious buckwheat soup? Wash the chicken, place it in a pan, fill it with water, add a little salt. Place the pan on the fire, and after boiling, remove the foam from the surface. Cook the chicken for 35-40 minutes. Remove the finished meat from the broth.
2. 
   Peel the potatoes, wash and cut into cubes. Place the potatoes in the broth and simmer for 5-7 minutes.
3. 
   Rinse the buckwheat with water and add to the pan with the potatoes.
4. 
   Finely chop the onion and carrots. Sauté vegetables in vegetable oil until soft. Transfer the fried vegetables to the broth.
5. 
   When the potatoes and buckwheat are ready, add chopped herbs and chicken to the soup.
6. 
   Serve the soup hot for lunch.

Bon appetit!

Delicious buckwheat soup with meatballs

A very tasty and nutritious dish that can be served as a starter for lunch. There are no particular difficulties in preparing buckwheat soup. Meatballs for soup can be made from any minced meat you have.

Cooking time: 65 min.

Cooking time: 40 min.

Servings: 4.

Ingredients:

• Onions – 100 gr.
• Carrots – 100 gr.
• Celery – 50 gr.
• Potatoes – 300 gr.
• Buckwheat – 50 gr.
• Minced chicken – 250 gr.
• Chicken egg – 1 pc.
• Semolina – 20 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Olive oil – 1 tbsp.
• Butter – 20 gr.
• Water – 1.5 l.

Cooking process:

1. Prepare minced meatballs. Mix minced chicken, egg, semolina, salt and ground pepper in a bowl. Place the minced meat in the refrigerator for a while.

2. Peel the vegetables and chop finely. Pour olive oil into the pan and add butter, melt it. Place onions, carrots and celery in a pan and fry them over low heat.

3. Cut the potatoes into cubes and add them to the vegetables in the pan. Then pour in water and bring to a boil. After this, add buckwheat.

4. Remove the minced meat from the refrigerator, form meatballs and place them in the soup.

5. Bring the soup to a boil and continue cooking for 10 minutes, adding salt and seasoning to taste. When the soup is ready, cover it and let it sit for 15 minutes.

6. Pour the buckwheat soup into bowls, garnish with herbs and serve.

Bon appetit!

Buckwheat soup with mushrooms

An incredibly aromatic dish for your everyday table. With the addition of mushrooms, buckwheat soup is completely transformed, especially since buckwheat and mushrooms are a classic and very harmonious combination. It is easy to prepare and eaten in a matter of minutes.

Cooking time: 95 min.

Cooking time: 30 min.

Servings: 8.

Ingredients:

• Vegetable broth – 2 l.
• Buckwheat – 200 gr.
• Champignons – 700 gr.
• Dried porcini mushrooms – 5 gr.
• Walnuts – 0.5 tbsp.
• Onion – 3 pcs.
• Garlic – 4 teeth.
• Parsley – 5 branches.
• Olive oil - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Rinse the buckwheat with running water and soak for an hour.

2. Grind the dried mushrooms in a coffee grinder. Chop the onion and garlic very finely. Wash the champignons and cut into slices. Pour vegetable oil into a thick-bottomed pan. Place onion and garlic in a saucepan and fry until soft.

3. Then add the mushrooms and mushroom powder and continue to fry for 15 minutes. After this, add ground pepper, pour in the broth, bring it to a boil and cook for 5 minutes.

4. Drain the buckwheat in a colander, transfer it to the pan and continue cooking the soup for another 15 minutes. Chop the walnuts with a knife and dry in a frying pan.

5. Add chopped herbs and walnuts to the buckwheat soup, pour into bowls and serve.

Bon appetit!

Buckwheat soup with potatoes and chicken

Cool autumn days are the best time for hearty hot soups. Buckwheat soup is not the most popular first course, but it is tasty and filling. Let's take classic chicken broth as a basis.

Cooking time: 40 min.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Water – 2 l.
• Chicken fillet – 200 gr.
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Carrot – 1 pc.
• Buckwheat – 3 tbsp.
• Bay leaf – 2 pcs.
• Peppercorns – 5 pcs.
• Dill - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Wash the chicken fillet, place it in a saucepan and cover with cold water. Also add a whole onion to the pan. Place the pan on the fire. Bring the broth to a boil, skim off any foam that forms, add salt to taste and cook for 10 minutes.

2. Peel the carrots, grate them and fry them in vegetable oil.

3. Rinse the buckwheat and place it in a saucepan.

4. After 5 minutes, add the fried carrots.

5. Peel the potatoes and cut into cubes. Add potatoes, bay leaves and peppercorns to the broth. Continue cooking the soup until the potatoes are done.

6. Remove the onion and bay leaf from the soup. Wash the dill, chop finely and add to the soup. Stir the soup and remove the pan from the heat.

7. Pour the buckwheat soup into bowls and serve.

Bon appetit!

Delicious buckwheat soup with pork

Soups are quite easy to prepare. The first thing you need is to cook the meat broth. You can choose chicken for a lighter dish, or choose pork on the bone for a richer broth.

Cooking time: 80 min.

Cooking time: 30 min.

Servings: 5.

Ingredients:

• Pork – 200 gr.
• Potatoes – 4 pcs.
• Buckwheat – 3 tbsp.
• Onions – 1 pc.
• Carrot – 1 pc.
• Salt - to taste.
• Seasoning - to taste.
• Bay leaf – 1 pc.
• Vegetable oil – 3 tbsp.

Cooking process:

1. Chop the pork, place it in a saucepan and pour in 2-2.5 liters of water. Place the pan on the fire, when the water boils, skim off the foam and add salt to taste. Cook the meat over moderate heat for 15-20 minutes.

2. Peel the potatoes, wash them and cut them into small cubes.

3.Peel the onion and carrots and chop finely. Fry the vegetables in a frying pan until soft.

4. Rinse the buckwheat with running water. Add potatoes and buckwheat to the pan and continue cooking for 20 minutes.

5. Then add fried onions and carrots to the soup, also add bay leaf. Continue cooking the soup for 10 minutes.

6. At the end, add ground pepper and chopped herbs to the buckwheat soup, stir and you can remove the pan from the heat. Ladle the soup into bowls and serve for lunch.

Bon appetit!

How to cook soup with buckwheat and beef?

Beef broth is rich in protein and has very little fat. We will prepare buckwheat soup based on beef broth. This soup can be classified as dietary, but it perfectly replenishes the body’s energy losses.

Cooking time: 120 min.

Cooking time: 50 min.

Servings: 7.

Ingredients:

• Beef – 300 gr.
• Potatoes – 4 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Buckwheat – 100 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.
• Vegetable oil – 2 tbsp.
• Garlic - to taste.
• Bay leaf – 2 pcs.
• Water – 2.5-3 l.

Cooking process:

1. Wash the beef, place it in a saucepan, cover with water and cook until soft. This will take you 1.5-2 hours.

2. Peel the onions and carrots. Finely chop the onion and grate the carrots. Fry vegetables in vegetable oil until soft.

3. Peel the potatoes and cut into cubes.

4. Fry the buckwheat in a dry frying pan for several minutes.

5. Cut the finished meat into cubes and return to the broth.

6. Also add potatoes to the broth and add salt to taste.

7. After 5 minutes, add buckwheat, bay leaf, seasonings and fried onions and carrots.

8. Boil the soup until the potatoes and buckwheat are ready.At the end, add ground pepper and chopped garlic.

9. Buckwheat soup with beef is ready, pour it into bowls and serve.

Bon appetit!

Lenten buckwheat soup without meat

Fans of lean and light food will definitely be delighted with this buckwheat soup. Even though the soup does not contain meat, it satisfies hunger well and fills you with strength.

Cooking time: 80 min.

Cooking time: 20 minutes.

Servings: 1.

Ingredients:

• Potatoes – 1 pc.
• Carrot – 1 pc.
• Buckwheat – 3 tbsp.
• Onion – 0.25 pcs.
• Mixture of peppers - to taste.
• Bay leaf – 1 pc.
• Greens – 1 tbsp.
• Mushrooms – 120 gr.
• Butter – 15 gr.
• Water – 0.5 l.
• Salt - to taste.

Cooking process:

1. Cut the potatoes into small cubes and place in a clay pot.

2. Grate the carrots and add to the potatoes.

3. Also put washed buckwheat in the pot.

4. Next, add a quarter of the onion, a mixture of peppers, bay leaf and herbs.

5. You can take any mushrooms according to your taste; both fresh champignons and pickled mushrooms will do. Chop the mushrooms and add to the rest of the ingredients.

6. Lastly, put butter in the pot and pour in boiling water.

7. Salt the workpiece and place the pot in the oven, preheated to 180 degrees, for an hour. The soup will be rich, aromatic and thick.

Bon appetit!

Step-by-step recipe for making buckwheat soup in a slow cooker

Buckwheat soup is a tasty and healthy lunch dish for the whole family. You can cook it with meat or vegetable broth. Buckwheat contains a lot of iron, and meat broth saturates the body with protein, gives you a feeling of fullness and fills you with strength for the whole day.

Cooking time: 100 min.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Potatoes – 4 pcs.
• Chicken – 0.5 pcs.
• Onions – 1 pc.
• Carrot – 1 pc.
• Buckwheat – 1 tbsp.
• Bay leaf – 2 pcs.
• Spices - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Finely chop the onion and grate the carrots.

2. Wash the chicken meat, pat dry with paper towels and cut into small pieces.

3. Pour a little vegetable oil into the multicooker bowl and activate the “Frying” mode. First, fry the onions and carrots for a few minutes, then add the meat, salt and season to taste. Fry the meat with vegetables for another 5-7 minutes.

4. Cut the potatoes into cubes and add them to the multicooker bowl.

5. Rinse the buckwheat and place in a bowl. Pour water into the bowl until it completely covers all the ingredients. Add bay leaf. Close the multicooker lid and select the “Stew” mode in the menu for 80 minutes.

6. After the beep, check the soup is done and add a little more salt if necessary. Pour the finished buckwheat soup into bowls and serve.

Bon appetit!

Milk-buckwheat soup from childhood

Milk-buckwheat soup is a dish familiar to everyone from childhood. Some people loved him, others not so much. But it is very useful for children; milk in combination with buckwheat stimulates the growth and development of the body. The soup recipe is very simple.

Cooking time: 30 min.

Cooking time: 10 min.

Servings: 5-6.

Ingredients:

• Buckwheat – 350 gr.
• Milk – 500 ml.
• Water – 700 ml.
• Sugar - to taste.
• Salt - to taste.

Cooking process:

1. Prepare the necessary products according to the list.

2. Rinse the buckwheat with cold water. Place the cereal in a saucepan, add water and let it cook.

3. Cook the buckwheat until cooked, almost all of the water should be absorbed.

4. Pour milk into the pan, add salt and sugar to taste.

5. Bring the soup to a boil and remove the pan from the heat. If desired, you can add a piece of butter to the soup.

Bon appetit!

Simple and quick buckwheat soup with stew

Buckwheat soup with stewed meat is easy and quick to prepare. This recipe will help you out when you don’t have time for complex and time-consuming dishes. The soup turns out nourishing and rich. You can choose any stew according to your taste.

Cooking time: 35 min.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Buckwheat – 5 tbsp.
• Onions – 1 pc.
• Carrot – 1 pc.
• Bell pepper – 1 pc.
• Potatoes – 4 pcs.
• Stew – 4 tbsp.
• Green onion – 1 bunch.
• Vegetable oil - for frying.
• Water – 3.5 l.
• Salt - to taste.

Cooking process:

1. Cut the carrots into bars and fry in vegetable oil until soft.

2. Then add chopped onions to the pan and continue frying the vegetables for a few more minutes.

3. Next, add bell pepper pieces and fry for another 3-5 minutes.

4. Rinse the buckwheat, put it in a saucepan, add water and let it cook.

5. Cut the potatoes into cubes, add them to the pan with the buckwheat, and bring the broth to a boil. Then add the roasted vegetables and cook for 10 minutes.

6. After this, add the stew, stir and bring the soup to a boil.

7. Then add chopped herbs, boil the buckwheat soup for another 5-7 minutes and serve.

Bon appetit!